June 23, 2017 | Louisiana Kitchen & Culture

June 22, 2017

Congratulations to Chef Bonnie Breaux, of St. John Restaurant in St. Martinville. She won the Louisiana Seafood Cookoff at the kickoff to Eat Lafayette earlier this week, and was crowned the Queen of Louisiana Seafood. I had the good fortune to be one of the judges at the event -- you'll find her profile and the recipe for the delicious winning dish in the July/August issue of the magazine. She'll do a great job representing Louisiana at the Great American Seafood Cookoff schedule for the first weekend of August at the Louisiana Restaurant associations annual Food Service Expo here in New Orleans.

We have had great success growing peppers this spring! We harvested jalapeños last month for pepper jelly, and I have to get the cayennes in for hot pepper vinegar. The tabasco peppers are a couple weeks away from maturity, and I'm not sure what we'll do with them. It seems I have to relearn the "never handle hot peppers without latex gloves on" lesson every single year... thankfully, this year's lesson came with the fairly mild jalapeños; I bought habañeros, fermented them, and made hot sauce; the fumes caused me to evacuate the kitchen. I intend to make up a batch of wings using the stuff; it should about take the top of my head off.

And finally, VOTE EARLY, VOTE OFTEN! My friend Chef Cory Bahr of Monroe, Louisiana is competing to be the next Food Network Star, and needs your vote as Fan Favorite. Right now someone from Kentucky is leading and we can't have that. Click and vote often!

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best-

Susan Ford

Susan Ford, Publisher

Louisiana Kitchen & Culture

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	Chef John Folse's Chicken and Sausage Jambalaya I make this for family reunions, always in my Lodge 5-quart cast iron Dutch oven. I do most of the work the night before and finish it off the morning of; I wrap the pot in thick towels and it's still plenty hot enough to serve when I arrive where my family gathers 125 miles away. I've never brought home leftovers! Click to forward email and recipes.

	West Indies Crab Salad This recipe is a staple at wedding and baby showers across the south. From Chef Martha Hall Foose, she swears she always doubles the recipe, otherwise there'd be none left to take to the shower because she can't stop picking at it as it marinates.. Click to forward email and recipes.

	Southern Fried Shrimp I ask you, is there anything better than a perfectly fried Louisiana shrimp?? Lots of things as good, but I'd argue not much better. It takes longer to heat the oil that it does to fry the crispy crustaceans, so go ahead and indulge in some French fries while you're at it. Click to forward email and recipes.